Total Time
45mins
Prep 10 mins
Cook 35 mins

This is a variation on the blueberry muffin I have posted. Great for when strawberries are fresh and in abundance!

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees.
  2. Whisk the melted butter, 1 1/4 cups sugar, salt, eggs, vanilla and orange zest together in a bowl. Sift the flour, baking powder, nutmeg, and 1/2 tsp cinnamon over the butter mixture. Stir together.
  3. Add the berries to the mix and gently fold a few times.
  4. Add the buttermilk and gently mix together.
  5. Scoop out the dough into paper lined muffin pans. This will make 6 jumbo muffins or 12 standard sized muffins.
  6. Combine the remaining 2 tbsp cinnamon with the remaining 1/4 cup sugar and sprinkle on top of the muffins.
  7. Bake for 20 minutes (for standard sized muffins) or 35 minutes (for jumbo sized muffins.).
Most Helpful

5 5

Loved the flavors and moist texture of the muffins. I followed the recipe mostly, but since I had no orange peel, I added an additional tsp. of vanilla and I had so many fresh strawberries that I put in closer to 2 cups of chopped berries. I also sprinkled a teaspoon of turbinado sugar on top of each muffin giving them nice crunchy tops. I was surprised that I really liked the flavor of the cinnamon and nutmeg in the muffins. Had enough batter for 18 regular size muffins. They were scrumptious warm!

5 5

Flavour was good with only OK fresh strawberries. I made ours gluten free and must have messed up proportions though so the texture was wrong so I can't give the perfect details in making them gluten free this time. But I'm sure this is a tasty muffin! I can tell you I do always change buttermilk for yogurt, vanilla extract to halal vanilla paste & nutmeg because it has intoxicant properties to allspice with good results.

5 5